Miso Ramen with Soft Tofu and Sea Greens Recipe

Miso Ramen with Soft Tofu and Sea Greens

Serves 4

The flavors in this ramen twist are inspired by the classic, Korean, seaweed soup, miyeok guk. Briny seaweed and savory miso combine in this satisfying, filling, and healthy bowl of ramen.


  • 2 teaspoons vegetable oil
  • 6 green onions, greens and whites separated, divided use
  • 1/2 cup white miso, plus more to taste
  • 4 (3 ounce) packages instant ramen noodles (any variety)
  • 1 pound silken tofu, cut into 1-inch cubes
  • 1 (1.76 ounce) package wakame seaweed, hydrated in warm water, drained


  1. Heat oil in a large pot over medium-high heat. Add onion whites and cook until soft.
  2. Add 8 cups water and bring to boil.
  3. Add all 4 ramen seasoning packets and stir. Whisk in miso, adding more to taste, as needed.
  4. Add noodles, tofu, and seaweed. Simmer 3 minutes or until noodles have reached desired doneness. Portion noodles into 4 individual bowls.
  5. Ladle soup into each bowl and top with onion greens.


Amount Per Serving (based on 4 servings)
Calories: 580 undefined
Fat: 21 g
Saturated Fat: 7 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 3790 mg
Carbohydrates: 76 g
Fiber: 7 g
Sugar: 11 g
Added Sugars: 0 g
Protein: 21 g
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